Simple Blackened Catfish Recipe

Blackened Catfish—just two words, but it speaks volumes about how quickly you can create a flavor-packed weeknight dinner!

Course Main Course

Cuisine American

Keyword Blackened Catfish

Prep Time 5

Cook Time 6

Servings servings

Calories 178kcal

Author Dana DeVolk

Place the catfish on a clean surface and pat dry.
Rub one side of the catfish with half of the cajun seasoning, salt, pepper and optional blackening seasoning.
1 pound catfish, 2 tablespoons cajun seasoning, Salt and pepper, 1 teaspoon blackening seasoning
Flip and evenly distribute the remaining seasoning.
Place the oil in a skillet over medium heat.
2 tablespoons vegetable oil
Once the oil is hot, transfer the seasoned catfish to the skillet. Fry on each side for approximately 3 minutes, until golden or lightly charred.
Serve with lemon wedges for a burst of brightness.
Lemon wedges

Pat Dry with a Paper Towel: Removing excess moisture helps the seasoning stick and creates that crunchy exterior without steaming the fish.
Use Room Temperature Fish: Take the catfish out of the fridge about 10 minutes before cooking. This helps it cook more evenly.
Don’t Crowd the Pan: Giving each fillet some breathing room ensures even browning and a proper sear.
Keep the Kitchen Vent On: The blackening method can produce some smoke, so be ready with proper ventilation (or open a window if your fire alarm is too sensitive!).
Check Doneness Quickly: A fish spatula or fork can help you check if the fish flakes easily. That’s a clear sign it’s done.
Sprinkle Finishing Touches: A little fresh parsley or an extra squeeze of lemon right before serving can elevate the dish from homemade to “new orleans restaurant level.”